6. Marvelous Meats – Pressure Cooking School

6. Marvelous Meats – Pressure Cooking School


Hi I’m Laura Pazzaglia of Hip Cooking, and
today we’re going to master meats in the pressure cooker. I’ll reveal four secrets to marvelous meats. Plus I’ll share my best tips while we make
two recipes: a savory beef stew and an easy chicken cacciatore. Welcome to Pressure Cooking School! Getting tender, juicy, flavorful meats from
the pressure cooker might seem like rocket science but it’s actually pretty simple. I’m going to share my four secrets to marvelous
pressure cooker meats. The right cut of meat is essential. The pressure cooker is overkill for some cuts
while it will tame others into tender juiciness. Adding too much liquid will drown your meat
recipe into a stock. While too little will run the pressure cooker
dry and turn your meat into a lump of coal. Meat is easily overcooked in the pressure
cooker so choose the right cooking time to avoid squeezing out all of the juice, moisture,
and flavors. And, finally, even if you’ve followed all
of the previous secrets and used the wrong opening method you’ll turn that tender perfection
into a tasteless doorstop. How do I know these secrets will work? I’ve already done everything I’m going to
tell you not to do. Let’s get into the details. Pressure cooking is a very high-temperature
cooking method, so the reality is that by the time the cooker has reached pressure,
some meats will already be overcooked. Let’s take a look at a list of meats that
are best for the pressure cooker and those tricky cuts. In the tricky cuts department, we’ve only
got one cut of chicken that’s really guaranteed to do badly. And those are skinless and/or boneless chicken
breasts. For pork, the tenderloin, top loin, and sirloin. And beef choice or select cuts really won’t
do well. For the best cuts, whole chicke.. Waitaminute, you’re not going to remember
all of this when you’re shopping. There’s an easier way to know which cuts of
meat are best for pressure cooking and which are not. The tricky cuts are premium lean meats without
bones or skin and little to no fat. They’re the ones you’d chop-up in little pieces
and brown in a saute’ pan and they’d be ready in 5 minutes. And the best cuts, are usually cheap, fatty
meats with bones, skin, and marbling from fat and tendons. Now, isn’t that a little easier to remember? Let’s take a look at some examples, and I’ll
give you some suggestions on how to use these tricky meats in the pressure cooker. Let’s start with the chicken. So, for chicken anything with bone-in and
skin on will do fine, INCLUDING, a bone-in and skin on chicken breast – which will be
lubricated by the fat in the skin and insulated by the bones on the bottom of the breast. If all you’ve got is boneless, skinless chicken
breasts you can’t just toss them in the pressure cooker and hope for the best. They’ll turn out dry and stringy. Now, you can take advantage of this if you
actually WANT them dry and stringy. You can make my Black Bean Chicken & Rice
Burrito Bowl and the chicken will shred nicely in that recipe and it will remain moist because
it will be part of a chili. Another way to use chicken breast in the pressure
cooker is to roll them up with prosciutto to fatten them up and physically make the
meat thicker so it will take longer to cook. You can make this Saltimbocca which you can
find on the hip website. For beef, I have a bit of an extreme example. I have a really thick, nervy, tough cut from
the thigh of the cow. Which would make a delicious stew and then
I have just a simple steak with no fat, no bone, no marbling. This steak will turn into a leather pancake
if you try and pressure cook it. So, again, if you roll it, if you stuff it,
if you shred it you can use it. But just by itself, it’s not going to do well. And it’s definitely not going to be a very
good stew because it will overcook as the cooker is reaching pressure. So, there’s just no way to save that. And, for the pork, I have what I believe to
be the absolute best cuts for the pressure cooker and those are ribs. Oh my god, you can steam them, you can boil
them, you can braise them… they’re going to come out delicious. You can do no wrong with pork ribs in the
pressure cooker or any other kind of meat that is marbled with fat, that’s got a bone
in it. All those are going to do well in the pressure
cooker. These lean pork cutlets, I wouldn’t try pressure
cooking them at all. Personally, I would just flatten them, bread
them and saute’ them ’til they brown on each side and serve it with a salad. These cuts actually come from pork loin roast
and I also don’t recommend doing a pork loin roast in the pressure cooker. As you can see, there’s almost no fat or bones
in this cut. So it’ll really come out dry and crunchy and
really the only way to save it is with this recipe that I came up with, which is a Hasselback
Pork Loin Roast. As you can see we stuffed it with apples for
moisture and coppa slices for fat and flavor. And, actually, that comes out really good. So, I came up with that recipe, and you can
find it on the website as well. So, the first secret for marvelous meats is
to use the right cut of meat for the pressure cooker. Remember how earlier in the series I showed
you how vegetables can contribute to the pressure cooking liquid because they’re 80-95% water? And, how this was important because there
is little to no evaporation from the pressure cooker? Well, the same applies to meat! Fresh meat can be 45-70% water. Plus, if you add 10-15% more liquid for brined
and frozen meats you’re going to end up with AT LEAST and an additional cup of cooking
liquid for each pound of meat that goes into the pressure cooker. And those extra cups of liquid are not just
the difference between a braise and a soup. They’re also the difference between flavorful
and tasteless. So, that’s the second secret to marvelous
meat in the pressure cooker: tightly control the amount of liquid that goes into the pressure
cooker in addition to the liquid-producing ingredients. Unfortunately, once you overcook a piece of
meat in the pressure cooker, there’s no going back. You’ll be left with a pile of dry, crunchy,
tasteless fibers and no amount of additional pressure cooking is going to put that moisture
back into the meat. In an earlier lesson, I discussed how ingredient
size affects the cooking time. Well, that doesn’t just apply to potatoes,
it applies to meat, too. Actually, it applies to everything that goes
into the pressure cooker. The same slab of beef, for example, can have
different pressure cooking times based on how it is sliced. Because the size dictates how quickly the
heat will get to the center of the meat. A roast, for example, has the longest distance
for heat to travel from the outside to the center of the meat. And, that’s about 45 minutes. If it’s sliced into 1-inch stewing chunks,
it will need 20 minutes. And broken-up ground beef, only about 5. Don’t worry, I’ve got you. The hip website lists the cooking times for
just about any cut of meat. And no matter how absurdly short the pressure
cooking time sounds, you should try it. You can always double-check the results with
a meat thermometer. And, if the meat is not cooked to your liking,
you can always pressure cook the meat MORE but never LESS. And, that’s the third secret to marvelous
meats! When I pressure cooked my first roast, I was
sooo excited. I quickly opened the pressure cooker and I
looked inside and it was beautiful, and moist and it smelled really good and I couldn’t
wait for my family to see it. So I put it on the serving platter, I called
them up to dinner, and I couldn’t recognize what was on that serving platter! It had shrunk down to this brown, tasteless,
hard thing. That was not even really an enjoyable roast
anymore. So that set me off to explore and find out
why this would happen. So I searched and searched, and I found this
little bit of knowledge from physics about how the higher the temperature of a liquid,
the faster it evaporates! So let me explain that a little bit and how
I applied it to pressure cooking. To reveal the fourth secret of marvelous pressure
cooker meat. Let’s start with a cold piece of meat out
of the refrigerator. It does not have any significant evaporation
because it is not being cooked. Then, let’s look at a piece of meat from the
oven or a pan. When its cooling it will have some evaporation
but it won’t be a significant amount.A piece of meat that is pressure cooked, but opened
with a slow pressure release, like my recommended Natural Pressure Release, will evaporate slightly
more moisture than the one that was conventionally cooked – but, not a lot. And, finally, let’s see what happens to a
pressure cooker roast which was pulled out of the pressure cooker as fast as possible
using quickest pressure release, such as Normal pressure release. The meat is really, really hot and a majority
of the moisture begins evaporating away super quickly. And that’s why for most recipes I recommend
using the Natural pressure release. It gives the meat’s juices enough time to
lower their temperature slowing the evaporation. On the flip side, there’s a way to take advantage
of this accelerated evaporation and use it for “good”. It won’t work for steamed meats, and it won’t
work for braised meats, but it WILL work for boiling stew-type recipes. That’ where the meat is covered in cooking
liquid and the goal is to reduce it to concentrate the flavor. For these recipes, it’s OK to use a faster
pressure release. The liquid insulates the meat and keeps it
from losing moisture. While the cooking liquid evaporates to concentrate
the remaining flavor. So, that’s enough talking and illustrating,
now. Let’s try it out and put everything we’ve
learned to work. OK, the first step is to preheat the pressure
cooker. This takes about 5 minutes depending on the
brand and strength of the heating element. Check the meat to see if its brown. If you couldn’t fit all of the meat in one
batch, scoot the existing meat aside and add the second batch. By the way, different sized pressure cookers
have differently sized areas for browning. I’m using a 6L/Qt. pressure cooker and I can
only fit about 3/4ths of the meat. But when I tested this recipe in an 8L/Qt.
pressure cooker you’ll be able to do this all in one go. OK, now that all of the meat is browned on
at least one side let’s add the wine and scrape the browned bits from the base of the cooker
to incorporate them into the sauce. Time for the onion, garlic powder, salt and
bay leaf. Crush it lightly to encourage it to release
more flavor and don’t do this if the leaf is dry, and finally the cloves.By the way,
I used to be a stickler about browning onions. But I’ve found that’s only important when
they’re a major component of the flavor – such as in a pasta sauce. In a strongly-spiced stew that already has
some browned ingredients, you can just toss in the onion without browning for a more delicate
flavor. We interrupt this regularly scheduled stew
program to add in some carrots. Adding them in the middle of the cooking process
will prevent them from over-cooking. First, let’s open the pressure cooker with
the Slow Normal release. Oh, and by the way, you won’t have to wait
another 10 minutes to build pressure again. Almost everything inside is already boiling. So, the cooker will reach pressure at a fraction
of the time! Since there’s already steam in the cooker
the lid will initially resist being twisted closed. And that’s OK. I just press the lid down and wiggle it a
bit until the locking mechanism drops down and lets me twist it closed again. Did you notice that I didn’t thicken the stew
BEFORE pressure cooking? This is the biggest difference between conventional
and pressure cooking – besides the time savings of course! Now that we’re finished cooking we can thicken
the liquid. If we had done this at the beginning the cooker
wouldn’t have been able to reach pressure! Thickness, make it difficult for the liquid
to boil and generate the steam needed for pressure cooking. The liquid is already boiling so all you have
to do is mix it in! I just want to give a little body to the stew,
but you can simmer it further to thicken it more. I like to serve this stew with skin-on mashed
potatoes. It’s the first recipe in this series without the cauliflower. We’re going to make another stew-type recipe
here. It has a lot of similar elements from the
previous recipe but will yield a completely different result.Let’s start with the olive oil. By the way, almost all electric pressure cookers
will have a domed base where the oil runs down the sides. So, do your best to pour the oil in the middle
or coat the chicken pieces with it right before tossing them into the pressure cooker. This time we want to brown the chicken on
all sides to get the maximum flavor from the skin. This recipe uses a lot less than the usual
1 1/2 cups of liquid. That’s because we’re calculating all of the
juice that will be released by the chicken. Do you see how it looks like someone snuck
into your pressure cooker and added MORE liquid? That’s the juice from the chicken that didn’t
evaporate during cooking. Isn’t that amazing? The liquid appears to increase but it’s just
the juice from the ingredients. So, remember to be vigilant about how much
liquid is added to a recipe from the start.

24 thoughts on “6. Marvelous Meats – Pressure Cooking School”

  1. Why do you use different brands of cookers? I recently bought a Bella 6qt because it was the best I could afford. It works well, but I wish it had a stainless steel pot inside instead of the non-stick coated. This is my first viewing of your series and I'll check out the rest soon.

  2. Daje Laura! Ti ho scoperto su Reddit e ho visto la maggior parte dei tuoi video. Davvero ottimo lavoro, complimenti! Se posso permettermi di darti un consiglio, prova a mettere un lenzuolo sulla lampada in modo da diffondere la luce perché ora risulta troppo diretta e sharp. Oppure puoi provare ad usare softboxes che risolvono direttamente il problema creando una fonte di luce diffusa. Un saluto dall'Olanda! Ale

  3. Wow – what a fantastic tutorial! It's so helpful to hear the principles you base your recipes on. It's very generous of you – thank you very much!

  4. Sorry to disappoint, I have had a few electric pressure cookers Inc the instant pot. Guess what? I've gone back to my stovetop. Quicker and for me anyway, easier.

  5. Really got a lot of information from these. I just ordered your cookbook, cannot wait to read it and try some recipes. Thank you for doing these videos. They are great! Looking forward to more!

  6. Dear Laura,
    I want to say THANK YOU for this fantastic tutorial! I'm from Germany and electric pressure cookers are not well known here, but it's coming up more and more. I've been working with an electric pressure cooker since one year and I really fell in love with this type of cooking. At Facebook there are two ore three groups about pressure cooking in Germany and I added the link to your tutorial to let them also learn more about the most important basics of it.
    I learned a lot from you and your Cooking School.
    Greetings from Germany
    Stephanie

  7. I have been watching many videos today cooking meats with a PC. My observations were, WOW, that is way too much liquid. I do not know what the right amount is, as I am new to this, but being aware of this balance is important.
    Thanks for making us focus on taste and texture.

  8. Is there a rule for carry-over cooking so one can calculate when to stop adding heat and allow coasting to finish your cooking?

  9. Two thoughts here which I'll probably do in two posts to keep simple. Beef stew serving with mashed potatoes: I appreciate you are trying to keep this simple for newbs like me but ….. I could have put in a raised basket with the (chopped not mashed) potatoes in at some point and cooked them at the same time couldn't I?

  10. I had to chuckle. My partner and I have only been keto for about 6 months or so and we NEVER buy fatty meat because of our previous lifestyle. The PC will get us on a better track! Don't think I could introduce chicken skin too soon but home made spare ribs have already been mentioned along with homemade broth. Thanks again Laura – very clear 🙂

  11. Hi again Laura. I just saw a chap make a pot roast and put potatoes and carrots in foil (seperately) above a 3lb bit of beef and cooked for one hour and they seemed fine. Any thoughts on that please? I would probably have celeriac and broccoli or green beans.

  12. This was an excellent video! I would have liked to see you cut into the meat to demonstrate it's tenderness and texture. You are an excellent teacher.

  13. Is this person literally laughing at meats because they don't serve her purposes?

    Literal discrimination.

    Also, rubbish video. This woman couldn't cook herself out of the Pressure Cookers/Instant Pots (She's in the manual) that she's obsessed with writing terrible recipes for.

  14. I'm not sure I understand your "natural pressure release". You are putting your hand on the lid and pushing down? I thought natural pressure release meant leaving the instant pot alone for 30 minutes without touching it. Can you clarify? Other than that, GREAT VIDEO!!!!

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